Tuesday, October 2, 2012

TWD: Cranberry Walnut Pumpkin Loaves

My husband was a full-fledged Broad Brook Baker for this recipe. He procured the mini loaf pans at the King Arthur on-line store and saw to it that the loaves went in and out of the oven before our son's travel soccer game. Tuesdays with Dorie has become a wonderful family affair. His assistance on this go around made a lot of sense because this combination of flavors is one of his favorites.

Sarah did the stirring. Loves this job.

Cranberries are beautiful fruit. The ones I bought were incredibly tangy and tart; this is the way Jason loves them!

The description that the bread would be somewhat like a brioche was very accurate. The texture was wonderful and you could easily pick up the hint of pumpkin.

This bread is jammed packed with fruit and nuts.

It took almost 3 hours to get to the proper temperature for the second rise.

I ended up dividing the bread into four and they still rose great.

I love the mini loaves; they are just so darn cute.

I had some out of the oven but I very much preferred toasted the next day. I froze a couple of the loaves and will enjoy all throughout October. I loved this combination of flavors but I want to try and make this same bread to make a pumpkin cinnamon swirl version. I've almost made up my mind that this will be my end of October rewind recipe.Until bagels....Broad Brook Bakers signing off.

They look great! I think the cinnamon swirl would be yummy. I did something like it this time around and it worked out nicely. I have ti make this again with fresh cranberries since I could not find any yet.